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Middle Eastern Scramble Bowl with Pita Chips

Middle Eastern Scramble Bowl with Pita Chips
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Prep Time: 20 min Serves: 4
Cooking Time: 12 min Yield: 4 cups scramble
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This Middle Eastern-inspired meal is more than just scrambled tofu. You’ll be adding in chickpeas and veggies, topping with sesame seeds and harissa and pairing with whole-grain pita chips. Recipe + image courtesy of Jackie Newgent, RDN.



1. Drain the tofu. Squeeze of excess liquids between several unbleached paper towels or a clean kitchen towel. Cut tofu into 1/2-inch cubes Add the tofu cubes, 3/4 teaspoon of the salt, and the turmeric to a medium bowl, stir well to combine, and set aside.

2. Thinly slice scallions on the diagonal, separating the green and white parts, and set aside.

3. Heat the oil in a large well-seasoned cast iron or (PFOA-free) nonstick skillet over medium heat. Add the white part of the scallions and sauté until softened, about 2 minutes. Add the tofu mixture and chickpeas, increase heat to medium-high, and sauté until the tofu resembles scrambled eggs and begins to brown, about 8 minutes. Add the spinach, lemon juice, and remaining 1/2 teaspoon salt and cook while tossing with tongs until the spinach is wilted, about 1 minute. Add the green part of the scallions and tomatoes and cook while stirring until tomatoes are just heated through, about 1 minute.

4. Transfer to individual bowls, top with the harissa (or other hot pepper sauce to taste) and sesame seeds, and serve with the pita chips. (Hint: Alternatively, pita chips can also be broken and stirred into the tofu mixture to soften.)


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